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1
First make rice roll juice, combine 17g light soy sauce, 1.5g chicken essence, 3g sugar, 1.5g seafood soy sauce, 2.5g oil consumption, Pour 1g sesame oil into the pot, add 100g water and cook for 10 minutes. -
2
Mix 40g rice flour, 35g rice flour, and 5g corn starch evenly, add 200g water, and stir the rice roll liquid evenly. -
3
Peel the shrimp (you can cut the shrimp into large pieces), marinate with salt and black pepper for 10 minutes, and steam until cooked. Cut the green onions into small pieces and set aside. -
4
Prepare a stainless steel plate, brush it with oil, take the rice roll liquid and pour it into the plate, add chopped green onion and shrimp (the rice roll can cover the plate) The thinner, the tastier. Add water to the pot, steam the rice rolls until small bubbles form in the rice roll skin, and roll it up. -
5
Steam the prepared rice rolls for another 2 minutes, remove from the pot and add rice rolls juice.